Brown Butter Pumpkin Muffins

Now that it is October, it's officially Pumpkin Season. What better way to kick off than with a batch of incredibly moist, soft pumpkin muffins made with nutty brown butter and irresistible brown sugar? The subtle orange hues of pumpkin goods are just so pretty.

My kitchen is short on cinnamon, so in order to amp it up, I browned the butter and replaced regular granulated sugar with rich molasse-y brown sugar for a nutty, quintessential autumn flavor.

Though I've done it a few times, browning butter is a little scary, but there are many tutorials available, so you don't make beurre noir (black butter), or ghee. :O Butter is more complicated than you may think. The book Modernist Cuisine at Home and this article should be plenty of help.

I recently got a real, full-size muffin pan, so expect more like-minded recipes. :)
Bon Appetit. I read this stuff, and then get super hungry. ugh, it sucks.
Since these muffins are a "healthy" baked good, a little less sugar or butter wouldn't do much harm. c;
Brown Butter Pumpkin Muffinsmakes 12
adapted from smitten kitchen
Ingredients:1/3 cup browned butter
1 cup brown sugar
1 cup canned pumpkin
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg*
1/2 teaspoon ginger*
*my kitchen doesn't have much spices. Feel free to substitute and experiment with pumpkin pie spice, cinnamon, cardamom, etc.
Directions:Preheat the oven to 350 degrees Fahrenheit and place paper liners into a 12-cup muffin pan.
Mix the butter, sugar, pumpkin and eggs in a mixing bowl with a hand mixer until thoroughly combined.
Put away your electric mixer and stir in the remaining ingredients.
Scoop dough into muffin tins.
Bake for 15 to 30 minutes.
Cool in tins for five minutes, then cool on cooling rack until you're ready to eat them.